This recipe was inspired by a really good main course we had in Coppinger Row at the start of the summer, a normal meatball and linguine dish was given a great twist by using mint instead of the usual basil in the tomato sauce. I’ve swapped the beef with lamb given its affinity for mint and added some fish sauce to the mince because anchovies are another great companion to lamb but you could use finely chopped whole fillets if you wanted to instead. A good trick when making making meatballs is to add parmesan to the meat which adds umami but also acts as the seasoning so you shouldn’t need any salt (if unsure, fry off a small chunk of the mixture to check); I’ve used pecorino here instead though because it’s a sheep’s cheese and feels like a better fit.